Charred and Tender grilled chicken spiced with a special blend of homemade taco seasoning can be grilled or cooked on the stove-top. It’s delicious in tacos, burritos, on salads, or for meal-prep!
Perfectly charred and crispy on the outside and soft and tender on the inside, this really is the BEST Mexican spiced grilled chicken. It’s seasoned with my favorite blend of homemade taco seasoning. With the addition of garlic, lime, and olive oil, you’ve got yourself delicious chicken that’s great for tacos, burrito bowls, salads, wraps and just about anything else.
A batch of perfectly grilled chicken can go a long way. I like to season a few pounds of boneless and skinless chicken thighs or breasts and keep them in zip seal bags in the fridge and freezer. When needed, just pop a bag out of the fridge or freezer and grill on an outdoor grill or right in a pan on the stove top. Use it to make tacos, wraps, on a salad or rice.
Just like Chipotle, I like to use boneless skinless chicken thighs rather than breasts because they are always tender and won’t dry out. Chicken breasts will also work for this recipe but be sure not to over-cook them. 
The Best Grilled Chicken For Tacos, Burritos, or Salads
Ingredients
- 1 pound Boneless, Skinless chicken thighs or breasts, we prefer thighs
- 2 cloves garlic , minced
- 1 tablespoon lime juice, optional
- 1 tablespoon olive oil
- 1 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 1 teaspoon corn starch , optional
Instructions
- Add the chicken, garlic, olive oil, lime, spices, and cornstarch to a large bowl or zip-seal bag.
- Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
- Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 6-7 minutes per side (or until it has reached an internal temperature of 165 degrees F).
- Serve chicken in tacos, burritos, on salads or rice.
Equipment
I have a hard time finding recipes I like online but I have to say this recipe was great! I absolutely loved it! It was super easy and I didn’t have to change the recipe at all. My husband and I loved it so much I’m making it again tomorrow. Just wanted to say thank you!
I make this recipe all the time and our entire family loves it. I am having surgery soon and would like to prep a lot of meals. Can I put the marinade in this and freeze so that my family only has to cook? Or not because of the lime juice?
So easy and versatile. I use it in combination with this Salsa Con Queso mac and cheese recipe I found. It’s great! https://sarahscucinabella.com/2013/01/16/salsa-con-queso-macaroni-and-cheese/
I’m trying this now and noticed, my marinade is not very liquidity at all. How do I separate from the chicken as recipe asks? It’s all just stick to chicken.
Exceptional!
We used the marinade for a burrito recipe on bone in, skin on thigh. Removed the skin after cooking, but honestly, removing the skin was silly(not for burrito) but next time I’d keep it on, as the flavour was unbelievable.
Juicy, gorgeous taste.
A new staple in my house.
Thank you!!
This was unbelievably good. Definitely a keeper!
great combo of seasonings- great tip on the corn starch- I was rushed on prepping this recipe this time– we only marinated for 30 mins- everyone enjoyed the taste– def remake this over and over-
This is the best chicken taco. I wish I could give it 10 stars. If you are on the fence about trying this recipe get off it & get to cooking. You will not regret it
From Maggie S. I made this on June 4, 2022, and it was absolute perfection! I doubled the recipe and used bone-in chicken thighs because they have so much more flavor and don’t dry out like chicken breasts.. I marinated the thighs in this excellent “paste” for 8 hours, scraped it off, then put the thighs on a medium-high charcoal grill for 9 minutes on each side, while monitoring it carefully. Set it aside wrapped in tin foil. Chopped it up into smaller pieces when it cooled down. I HAD TO EAT AT LEAST ONE BECAUSE IT WAS SO DELICIOUS!
Separately, I made black beans with garlic, onions and herbs with a splash of white wine and a little sugar.
Separately, I sauteed fresh tomatoes — hell, use canned diced tomatoes — with a little garlic, fresh cilantro, cumin and a little olive oil.
Then, spoon the whole mix into giant tortillas, fold them up and fry them with cheese.
THANK YOU FOR THIS DIVINE RECIPE!!
I love this!! Can you cook it in the oven? I am cooking for 100 people so looking for easy
Cut the chicken in cubes before or after cooking?
So good!! Our family loved this!
I’ve used this recipe for chicken tacos several times, both on the grill and in cast iron on the stove, and they’re fantastic. Sometimes I’ll toss the cut up chicken in cilantro and extra lime juice. Pairing this chicken with homemade flour tortillas makes it even better.
Oops, I forgot to add a rating to that comment. Definitely 5 stars!
This is so tasty! Whether the chicken is grilled or cooked on the stovetop, this is my favorite for chicken tacos and salad.
I haven’t tried this yet but I am so stocked to do so. I have a question though… Is there a similar tomato salsa (like the one in the Costco kit)? I have several taco salsas that we made, but those kits are like the perfect flavor meld and I’d surely love to replicate it. Yum!
Are you referring to the saucy salsa? I don’t have a recipe for it but we love this salsa with tacos: https://gimmedelicious.com/pico-de-gallo/
Great recipe. A hit with everyone!!!
I am so happy I found this recipe. So delicious and I like how it can be used in quesadillas for dinner or a salad the next for lunch. My husband adds some sumac to being out a more tangy flavor.
Happy to hear that!
I add this to a Mexican style Mac and cheese. It’s great!
Can I use ground chicken for this recipe?
You sure can!
Hi! Just curious, what is the point of the cornstarch? It does say optional, but just want to know what it does for the recipe if added?
Thanks so much!!
Cornstarch will give the exterior a slight crust.
Oops. Forgot to leave 5 star rating
I was looking for the spices for a Mexican grilled chicken to match a dish I get from a local restaurant. This is the first recipe I tried and it is SPOT ON! No need to look any further. Thank you. 💕
Best recipe ever! I add half a white onion and a small handful of coriander (cilantro). I hate coriander, however with all the other flavours in this marinade, it works very well! I also blend it all to make like a paste, I think it gives it more of an even flavour.
I will never make chicken tacos any other way now.
Really delicious, always a hit with my 4 and 6 YOs. Thank you!
I am blown away at how good and simple this was! The chicken was seasoned PERFECTLY. The only thing I did was pound out the chicken breasts, so it grilled up evenly. It was absolutely delicious! Thank you.
Can the breasts/thighs be grilled, diced then frozen for a simple vacation meal?
I have this same question!!
Love the chicken but what is the nutritional facts on the chicken??
Whatever it says on chicken packaging
Absolutely scrumptious. My go-to for pollo asado tacos on barbecue days. I serve with fresh guacamole, chopped onion and cilantro, and lime juice squeezed on; in corn or flour otrtillas, warmed on the grill. SO GOOOOOD
Amazing!!! Absolutely delicious!!!
Great recipe! This will now be my go to recipe for chicken tacos. My 15 year old son, who has recently been chicken averse, even liked it. He ate his thigh with a quesadilla on night one and in a quesadilla on night two. About ready to grill up some thighs for the second time and going to try them in a salad tonight. Thanks so much for the recipe!!
this chicken was amazing you should try this homemade cracker recipe I made
You posted a dog food recipe instead of reviewing the chicken?
This recipe was pretty decent. Although, I have to say, I think the chicken would have been better had I eaten it after I cooked it, this resulted in a quite hard and slimly texture. Also the seasonings were quite scrumptious eaten on their own rather then added to the chicken it made for a very interesting dinner. I will definitley be making this again. And Joe69Mama420 I cannot wait to use your idea as inspiration to do a meal swap with my goldfish. HE’S GONNA LOVE THIS RECIPE!!!!!!!! and I am looking forward to enjoying his crunchy fish bites.
last night I wanted to try something different me and my dog had a food swap so I made the chicken for him and I ate some of his dog food it was one of those canned chicken ones and it tastes very good if you use this recipe. also figured out if you plant birdseed birds do not grow.
I think this is the best idea
i agree this should be a amazing meL
Jo please leave Joey alone he can say whatever he wants its 2021 and America is a free country
THIS. IS. THE. ONE! I’ve made this a couple times with chicken breast. The best way is thin- slicing/ butterflying the beast so it’s thinner (you could pound it out) before marinating. Make sure the grill is HOT, then just 5 minutes or so each side on med-high flame!
I’ve served it on a taco salad (greens, tomato, avocado slices, squirt of lime juice) and over salsa quinoa bowls. I just love those caramelized crispy edge pieces. Chili powder is one of my FAVORITE spice mixes! It’s my secret ingredient on so many grilled meats.
Anyway, thanks for this great recipe!
Excellent recipe!! The seasoning was perfect!
I used real chili powder not the grocery store version. The chili powder was a combination of New Mexican red and Chimayo, absolutely delicious!
Why use cornstarch?
It’s totally optional but I find it helps the spices stick to the chicken and form a nice crust.
Used new mexico chili powder and threw the marinade on already cooked, diced chicken breast. Made excellent burritos. Thanks for the recipe!
Awesome recipe!! However I have one question, when do I cut up/shred the chicken or thighs? Before or after marinating .. Or after I the thighs/breasts in the skillet?? Any insight here would be very helpful 🙂
Thanks!
Cory
You would cut them after they are cooked 🙂
Ben, I think your uterus is the issue
Sexist much, John S?
John S, I haven’t laughed so hard at a comment in a long time. I added cayenne pepper to give this more heat.
What type of chili powder did you use? You may have used traditional “chili” powder which is more like cayenne pepper and is very spicy. The chili powder we use is the American blend which is more subtle.
I have LOVED using this on chicken for tacos… but it’s also SUPER good on Shrimp!!! (I only marinate for about 1-2 hours and leave out the lime since it will begin to cook the shrimp). Thanks for this recipe 🙂
Yum! we love it on shrimp too 😀
This is probably my favorite recipe for grilled chicken, especially to use in tacos and taco bowls. It’s great as is, but I’ve also made it with a couple modifications:
– Pound the chicken out to 1/2″ for even cooking
– Smoked paprika instead of regular paprika
– Combination of Ancho chili powder/Chipotle chili powder/Hot Mexican chili powder (1/3 each). This gives it a bit more of a kick and a better flavor than just straight chili powder.
The grill should be well preheated on high to get a good char on the outside (the best part!)
Great spice mix – chicken turned out great!! Marinated two chicken breasts for two hours, grilled in a grill pan. Along with chicken, I served roasted veggies (sweet potato, zucchini, onion, bell pepper) tossed in cumin, chili powder and olive oil. Did a yogurt, lime, cilantro crema on side. Wonderful tacos!
I am making this tonight for chicken burritos. I will be pan frying it so shouls I add some olive oil to the pan or just spray with cooking spray?
Thanks
You can’t go wrong either way but I would use a little olive oil.
I have not tried this recipe yet, but it sounds great! I might try some garlic infused olive oil as well.
This recipe is delicious!! We eat this at least once a week in my house, sometimes twice! I always use boneless skinless thighs, and I do not add the cornstarch, although I often add just a little (1 tsp) agave. I love to put it on the BBQ or on the stove top, and whenever I bring it to a group they love it. My 9-year-old loves this in quesadillas or soft tacos, but sometimes we just eat the plain chicken so fast after it’s cooked and it barely makes it to the plate! It’s safe to say we are obsessed! Thanks for providing a simple yet amazingly delicious new way to have chicken.
I don’t review a ton of recipes but this one deserves a lot of love! Amazing in every way! I followed The recipe exactly as written and pan seared the chicken in my cast iron skillet since it’s too chilly to grill and it tasted restaurant quality!
Perfect!!
I have used this recipe several times while making chipotle bowls and Mexican stuffed peppers. This is truly a no-fail recipe. Comes out delicious everytime!
Excellent and simple! Made recipe with chicken thighs and made no modifications. Marinated for 6 hours and the chicken was so flavorful. Next time I might try using smoked paprika as the previous reviewer suggested.
I too am in love with the Costco chicken taco kit, and I was absolutely enthralled when I saw that they were selling the sauce by itself in the two-pack jars. I tried another chicken recipe which didn’t even come close. But this one nailed it. I could have eaten the chicken by itself, which I admit I did a little bit through some nibbling. But anyway the only changes I made were to mix regular paprika with smoked paprika to give it a little smoky flavor, I used avocado oil instead of olive and I added one tablespoon of it to the marinade in addition to what I used to grill the chicken. I had to add a little bit of water just to get it to pour into the bag but I cleaned up more than a tablespoon. I was running short on time and was afraid I would not get a good marinade, so I used my needler to poke holes in the chicken, not enough to really thin it or anything, I’ve just found that it really helps food absorb the marinade. This was the first time I used my cast iron indoor grilling pan. One side is flat and the other side has the grill lines, and it worked just as well as grilling outside which I am not a master of, and the girl is always kind of disgusting. The only problem was
that I did cook at a very high heat to get a nice char and it was a little smoky, so make sure you have your fan on and maybe a couple windows open. But anyway this was definitely a winner. Thank you
This was absolutely amazing chicken!! Next time I’m going to add a bit more lime juice but that’s just me.. seriously so good. We had chicken breasts with tortillas and homemade refried beans! Delish!!
I agree with more lime. Must be a Jodi thing
Do you have a picture of the jar from Costco. We love their street tacos also
I love this recipe. I share this with anyone who asks because its my go to for chicken street tacos, nachos, burritos, and anything else that calls for a Mexican style seasoned chicken. Thanks!
When do you dice up the chicken?
After it’s cooked.
I tried the recipe for dinner and everyone liked it. I thought it would be a problem because my brother didn’t like garlic, but he said he didn’t even taste it. You see, it tastes great. I’m thinking of trying this recipe when I’m going to make barbecued chicken, it’s absolutely awesome! Thank you so much for this excellent recipe.
I am making grilled chicken burritos for an event tomorrow. My chicken thighs are already marinating!
I understand how to make the taco seasoning, but what I don’t know, is how much to use/ lb and when is added? Before frying, before, during or after grilling? Is anything else used when grilling? Liquid of any kind? Thank you so much, I’m very excited to try this.
Taco seasoning is added at different times depending on the recipe. Some recipes require adding it before marinating and some while cooking. Are you cooking this chicken? or beef?
Do you use the Homemade Taco Seasoning on “The Best Grilled Chicken For Tacos, Burritos, or Salads” or do you have enough seasoning with the marinade? I don’t see in the instructions where you use the homemade taco seasoning in the recipe for “The Best Grilled Chicken for Tacos, Burritos, or Salads” even though it is listed with this recipe. Thank you.
For this specific recipe, I use the spices listed in the recipe which are very similar to my homemade taco seasoning recipe.
I have tried a lot of recipes for grilled chicken, but this one by far, is the best! Not only is the chicken packed with flavor, but also very tender and juicy! 10/10 would recommend!
Hi, I tried this on the bbq and it came out delicious! Thank you so much! All the food was eaten. 🙂
Glad to hear!
terrific marinade, and just the right consistency to stick to chicken breast. i added some powdered onion, and juice of a full lime. Went a little heavier on the chilli powder.
LOVE THIS SO MUCH. I like the consistency–it sticks well to the chicken. I have made it several times. The first time, I didn’t have lime so I put in just a little bit of white vinegar for acidity and it was still delicious (I think a little less than a tsp?). Thank you so much for sharing this recipe.
Thank you for taking the time to leave a review 🙂
Recipe and overall flavour was great however it was very spicy for mine and my daughters likings. would make again with a lot less chilli powder.
This is some of the best taco meat I’ve ever had! I’ve always cooked it on the grill with great success, but tonight I cooked it on the skillet and it was just as good. Highly recommend!
This was delicious. For the chili powder, I used ancho chili powder, and I used smoked paprika rather than regular. Tiny changes, but they added a great dimension. I didn’t cut up the chicken small, but I used HUGE chicken breasts, so I sliced them the long way into thirds to add surface for the ingredients to stick to. It was the bomb! I took the info from another comment, and added some heavy cream and chicken stock to the pan drippings. This was perfect for street tacos with some sharp cheddar, a bit of lettuce and some cilantro and diced tomato. YUM.
I just want you to know I had to wipe my phone and lost this recipe and it took me 6 weeks to finally find again. You would think it wouldn’t be a big deal, but this recipe is legit. Don’t be like me, back this sh*t up, print it, whatever because you will love this recipe. I’ve added in some smoked paprika or ground chipotle to get some extra smokiness but otherwise this recipe is near perfection.
Not once do you mention whether to chop the chicken before or after you marinate and cook it.
Looking at the pictures of the finished product, looks like the chicken was cut last. No char on any sliced area.
Really? OK, it should be self explanatory, but please marinate the chicken whole (not diced), grill or cook at your desired method, then let rest for a few minutes and dice into bite-sized pieces.
I would say the whole peice of chicken. Only because it says a time per side that it is cooked. And it should come out more juicy that way. Make sure you let it rest before cutting.
Funny though you are right.. it doesn’t say to cut up after either. So technically you could use chicken tenders and not cut them at all if you like. :0)
Good base but how can lime juice be “optional” – it made the recipe. Have made this several times and it’s always great but find adding a bit of honey and chipotle powder kicks it u to another level. Thank you for the inspiration
Our new go-to marinade! Great flavor but not too spicy (you could easily spice it up if desired) . We really liked the paste consistency, it did really well to coat the chicken and stay on while being grilled. Restaurant-quality look and taste!
We do Mexican food a lot for my family of 4. One of my kids does not like ground beef, so I am always looking for other meat options. This was perfect! Everyone loved it. I cut breasts into strips (about 4 per breast half) to get marinade on more surface area. I made 1 1/2 times the recipe for 2.5 pounds of chicken. It was plenty. They turned out perfect. This will definitely be in regular rotation in our house.
So glad you were able to make this work for your family, Holly! 🙂
This is one of the easiest and most flavorful marinades/sauces for chicken! I marinated chicken thighs for about 50 minutes for a last minute dinner. I grilled them up, chopped, and added to rice bowls with lettuce, pintos, avocados, tomatoes and cheese. My family LOVED them! Will definitely make again.
This was delicious! I added an extra tablespoon of lime juice,, but no other changes. I will definitely use this recipe again.
I made this last night for the family and we all enjoyed the flavor. I followed the recipe exactly, But, (Don’t you just hate it when someone completely changes the recipe and then continues to review it, especially if they don’t like the results. Like, I tried this chicken recipe but used cinnamon rolls instead and they tasted funny…. Well DUH!) I thought I had limes in the fridge but nope… So… I used margarita mix from costco (with the alcohol) I was thinking… yup, that’s mostly lime juice right? Turned out nice and moist even using chicken breast. Marinated for about 2 hours cuz I was running late, but I can see that an overnight in the fridge would be even better! This recipe is a keeper for my family. Thanks
This was SO GOOD, even though I messed up and used 1 TB instead of 1 TSP of cumin and paprika 😆 It was super flavorful to say the least. I did add extra olive oil and lime juice to sort of tone it down. I’m going to make it again very soon, and definitely more than 1 pound!
These were great! Will definitely save this recipe and make again!
I made this yesterday for Cinco de Mayo which fell on Taco Tuesday this year 🙂 My family DEVOURED this! The flavors are amazing. I let the chicken marinate overnight and seared/cooked it in a cast iron pan the next day. The cast iron pan created an amazing char. As some have commented, the spice blend comes together as a paste/wet rub rather than a wet marinade but don’t get caught up in technicalities. Just try the recipe – sooooo good!!
Absolutely delicious! The mix added the perfect flavor to our chicken for tacos.
It appears there has been some discussion on the mixture turning out to be more like a paste. This was my experience as well. I ended up adding a little more lime juice and olive oil until the consistency was where I wanted it to be (more like a marinade than a wet rub). I then used a zip lock bag to shake the marinade and chicken around until evenly distributed and let it sit in the fridge for a few hours. Turned out amazing and will definitely be using it again!
Holy cow!!! My family LOVED this and couldn’t stop Raving about how delicious it was. I made ground beef and chicken for tacos and the chicken went so fast! I will never make chicken any other way again! A few minutes in the grill tops it all off. Can I say FLAVOR! And also this is exactly why my husband married me. Thanks for making me look like a chef! Forget packaged seasonings this is bomb!
I’m glad your family enjoyed the chicken, Tiffany!! <3
WOOOOOOOWWWWWWWWW!!!!!!!!! Holy crap. I feel like a chef! These were way better than I thought I could ever make. They seriously tasted like I bought it off the street! Thank you!
I followed the recipe as is, did not cut up the chicken before putting it on the grill, and used thighs which I thought made a big difference. I assembled the tacos as follows:
Shredded sharp cheddar (didn’t even need after trying another without and I put cheese on everything)
Chicken
Diced red onion
Shredded iceberg lettuce
Homemade pico de Gallo
Store bought salsa verde
I can’t wait to make these for a party!
These is my favorite way of grilling chicken too!!
I was reading through the comments trying to figure out how to make this a little bit more like a marinade without using too much more olive oil or lime juice and salsa verde is the answer! Thank you!!
Delicious. So much flavor but not too spicy and not too salty. My whole family loved it!
I changed this recipe a little so I feel funny rating it but it was a great starting point for me so I’m glad you shared with us.
I did use two tablespoons of oil, no optional ingredients and instead of your amounts for paprika, cumin and chili powder I did this:
1/2 t paprika
1/2 t chili powder
1/4 t chipotle powder
1/4 t of San Juan seasoning blend (like taco seasoning)
After 24 hours marinating, they came out delicious! Just the right amount of spice for us 🙂
Would the marinade be good for vegetables like broccoli and carrots along withe the chicken of course. And probably marinate separately?
Made these for dinner tonight ! They were amazing! Doubled the recipe -used 4 large chicken breasts used a butterfly cut. Marinated for about an hour. Here’s the rest of the story: used warmed flour tortillas, pan roasted red & yellow peppers and red onion; cut up jicama slices, fresh cilantro, shredded sharp cheddar, a dollop of sour cream and a squeeze of fresh lime on each taco. AMAZING We have enough left over to make nacho’s tomorrow. As others have said, this is more of a wet rub vs a marinade, at first I didn’t think there would be enough but after smooshing around in the plastic bag it was plenty!! This is a new favorite for our family
Great flavors that stick to the meat!
Can you bake this in the oven? If so at what temp for how long?
350 on a rack for 15 minutes then flip and check temp after 10 minutes
This has become my go to grilled chicken recipe! I made it last night for chicken bowls and it was amazing! Question though, do you think this will taste good on steak? I’d like to marinate steak the same way using this recipe for tacos/burritos but I’m not sure that it’d come out right. Any suggestions? Do you have a recipe for steak?
I was wondering the same thing. I think I might literally try the same recipe on steak and see how it tastes.
Very delicious recipe. I had a lot of compliments from this recipe. I will make it again. It’s easy and flavorful.
I used chicken thighs, loved it it. I used it for burrito bowls. The kids are picky but they loved it!
Absolutely the best recipe I’ve tried so far for chicken tacos. I only changed one thing and that was to use smoked paprika. I put the leftovers on ciabatta buns with peppered bacon and spicy jack cheese slices. Sooo good!
I never leave comments, but this chicken is awesome. I also just rubbed IT in my already chopped chicken for TIME, and it was delicious.
SO happy you enjoyed it, Bob!!
THis was really tastY! I didnt have any limes so i didn’t use them, but i followed everything wise to a T. I felt weird wasting all the extra rub and chicken drippings in the pan so i deglazed it with chicken stock, added heavy whipping cream and some mild cheddar. It was So good that i just tossed all the chicken in it. 🙂
I love using this recipe when searing the chicken in cast iron. The corn starch is key in my opinion. also, I just sort of rub it on the chicken and don’t even bother to let it marinate. The best chicken tacos. ever.
Never left a review before, but this was immediately my favorite chicken recipe. Even my 5 year old loved it!
We loved this recipe. Can’t wait to try it on the grill
Do you cut the chicken before or after you cook it?
I cut it after i cooked the breasts on THE bbq.
I have one QUESTION do i have to pur oil on the pan when cooking it or nOt
If the pan is nonstick add a light drizzle of oil before adding the chicken.
THis is the best chicken recipe Ive Found yet. Every time i make it, it always Draws huge compliments from everyone.
If I want to make a big batch the day before a birthday party, do you think it would reheat well in a crockpot on the day of? Or do I have to put it back in a pan on the stove? I’m going for easiest but also want it to still be tender and not dry! 🙂
What did you end up doing? And, did it work? I’m doing this tomorrow. Hoping to warm it up in a crack pot to save space on the Stovetop. Thanks!
Amazing thank you!
At what Point do i cut the chicken up? before marinade, after, after cooking? thanks!
You can actually cut it before marinating or after cooking but we like to cook it after it has cooked and rested.
cut it after it has cooked and rested*
Approximately how many calories are there in one serving?
Forget thr calories, its yummy
This looks incredible – hosting a taco/burrito night at home and wondering if i should chop the chicken and leave warm in the oven or right before serving to ensure it stays moist. thanks in advance 🙂
I was looking for something easy to make with dinner last week for my family. My kids are 8 and 6. although they aren’t super picky, their palette is somewhat limited. They loved it. My 8 year old had three helpings! I’m making it again tonight.
Ive tried so many differeNt recipes and this is without any doubt the eaSiest and most importantly the very best tasting. I douBled everything and Used cayan in place of cumiN (i get a wierd reaction to cumin). I used everything, may try a bit more lime next time but thats just going to be a trial. I marinAted for about 4 hours iN a vaccume sealed bag.
I marinated boneless, skinless chicken breasts for two hours before grilling. They came out very juicy and flavorful, yet not too spicy for little kids! It was a real crowd-pleaser. One recipe was enough to cover two and a half pounds of meat.
Another reviewer seemed worried about the thickness of the marinade…it WAS pretty thick (I added both the lime juice and the olive oil), but it was the perfect consistency to actually stick to the meat and make a nice crust.
This is delicious! My go-to from now on. My husband grilled them on his green egg bbq and they were wonderful. super moist and the perfect balance of flavors. Thanks for the great recipe!
What is the cornstarch for? i don’t see it mentioned in the recipe directions. Thank you. I would like to make this for a football team dinner.
It fell under spices but I’ve corrected the recipe to mention it!
This is tHe best chicken seaSoning recipe i have ever tried. WhIle it is thicker Then a traditional marinade it flaVoRs the chicken perfectly. I have made it a few times and it has Become our go to recipe. I make a big batch of a few lbs and kEep it fOr Lunch salads and a quick Protein boost on training days. Love it!!
How is this a marinade? There is not enough liquid. It just forms a paste.
Have yoU tried it? Is this a conclusion you have come to based on your personal experience? I have friends that are just so uninspired and lazy that all they do is sit and blab about things they think they know about online and not actually making aNything wIth the information to challenge themselves or doing anything productive. I personally think recipes like this are the bomb dot com. The chicken’s juices meld with the spices and creates the most amazing flavor And this is based off different recipes iVe tried in the past when interested in making chicken tacos. In fact, That thought came to mind as well before actually trying iT, but i followed the recipe and wont do it any other way. Perhaps we should be *doing* more with our time than make baseless judgements. Just a thought. Xoxo
Thanks for your comment, I’m so happy YOU enjoyed the recipe <3
how is this a marinade, it seems quite pasty
Perfect flavors, yields tender and flavorful chicken!
Tried it on thighs first, doing butterflied breasts today. First time, doubled the recipe, I had 1 Tbs fresh lemon juice and used 1 Tbs limeade I had in the fridge to add the lime flavor. Used dried parsley as I didn’t have oregano…this came out amazing! I started in a large bowl, but decided to transfer to a ziplock to be able to mash the chicken around until it was all coated.
Today I had lemons so used that and followed recipe exactly, doubled again. Cannot wait to grill the chicken later! I will be eating this all week with salad, in tacos, cold right out of the fridge! 😆 It is so good.
I agree Heather, how can a tbsp of liquid (olive oil) be enough for a marinade. definitely a paste. thank you for posting
I’ll answer you rather than attack you or reward that attack as the blogger has chosen to do. This would actually be considered a”wet rub,” not a marinade, per se, although you do marinate the chicken in it. For those asking “why cornstarch?” it helps the spices stick to the meat and seal in juices.
thanks for answering my question. I thought maybe I missed a liquid ingredient
That is what I want to know. Is this a marinade or a rub?
Honestly made to specs this is more of a rub however I used 1/8 cup of oil and 1 1/2 of regular sized lime juice squuezed and it was a wonderful paste that stuck to the chicken drums (I accidently unthawed instead of the breasts I had planned on.) Either way just adjust your fluids. I made 3 times the amount for 14 large drumsticks and marinated for about 12 hours. The taste is amazing, will never go back to store bought seasoning again!